Susan,IL (09:01:45 AM) :

Summer Sausage
Recipe By : Aunt Betty
Serving Size : 5

5 pounds hamburger -- (not ground chuck)
5 teaspoons Mortons tender quick salt -- (rounded teaspoons)
2 Tablespoons Mustard seed
2 teaspoons Course black pepper
2 teaspoons garlic salt
1 tablespoon Hickory smoke salt

Knead all ingredients together. Place in the refrigerater for four days. Knead mixture every day. On the fourth day, make into 5 rolls and bake on a rack for six hours at 200 degrees. Turn four times during baking.
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NOTES : You can use ground venison or a mixture of venison and hamburger.